Muncaster Crab With Egg Salad & Mayonnaise - Great British Chefs

Step 1

Mix all the ingredients for the beer battered crab claws and place in the espuma gun. Take the four crab claws and lightly flour

Step 2

Charge the gun and foam the batter into a bowl. Place the claws into the batter and fry at 180°C for 1 minute until light and crispy. Keep warm and reserve

Step 3

To make the brown crab balls, mix together the brown crab meat and the lemon juice and season. Shape the crab mix into 4g balls

Step 4

Lightly dust the crab balls with flour, dip them into the beaten egg and then roll them through the breadcrumbs. Fry the balls in the deep fat fryer until golden at 170°C

Step 5

Meanwhile, make the salad dressing by mixing the lemon juice, salt, sugar and rapeseed oil together in a bowl

Step 6

Make the mustard mayonnaise by mixing all of the ingredients in a bowl - you can use shop bought mayonnaise or make your own using our how to. Set aside

Step 7

Prepare the little gem lettuce. Remove all the outer lettuce leaves until just the lettuce heart is left. Blanch for 5 seconds in boiling water and dry on kitchen paper. Brush the hearts with butter and quickly grill in a very hot grill pan for 10-15 seconds, reserve. Rinse and wash some of the nicer leaves for the salad, about 4 per portion

Step 8

To plate, place the little gem lettuce in the centre of the bowls, place the white crab meaton top of the little gem lettuce. Put all of the salad ingredients on the plate and dress with the lemon dressing. Finish with the eggs, some shredded sorrel, brown crab meat balls, beer battered crab claws and a quenelle of the mustard mayonnaise